These tinned-salmon fishcakes are packed full of flavour, texture and colour, and use easy-to-reach ingredients from your store-cupboard!
Ingredients
- 2 large potatoes (500g)
- 1 tsp wholegrain mustard
- 1 lemon, zest of
- ½ red chilli, finely chopped
- ½ bunch of fresh dill, finely chopped
- 1 egg
- 4 tbsp plain flour
- 2 tins of sustainably sourced salmon
- 100g frozen garden peas
- salt & pepper, to season
- 2 large potatoes (500g)
- 1 tsp wholegrain mustard
- 1 lemon, zest of
- ½ red chilli, finely chopped
- ½ bunch of fresh dill, finely chopped
- 1 egg
- 4 tbsp plain flour
- 2 tins of sustainably sourced salmon
- 100g frozen garden peas
- salt & pepper, to season
Peel and chop your potatoes into chunks and add to a saucepan of boiling salted water. Cook for 12-15 minutes until tender. For the final 2 minutes add the peas.
Drain, empty into a bowl and using a masher, squish the potato and peas into a mash (no need for it to be super smooth). Add mustard, lemon zest, chilli, dill, egg, salmon and flour and stir to combine. Season and shape into generous patties.
Heat 1 tsp of oil in a frying pan on medium-high heat and lay your patties into the pan. Cook until golden on each side. Serve with a delicious dollop of homemade tartare sauce.